Part of me hates going to Costco: to lines, the people, the hustle and bustle. But part of me loves it: the fridge full of organic veggies when we get home, frozen wild fish fillets that I can cook into fish tacos all month long, and giant jars of peanut butter (always).
Brussels sprouts and mushrooms are two things I almost never leave Costco with out. As far as vegetables go, they stay good in the fridge for a while, and we always go through them all. Costco trips mean recipes like this: Brussels Sprouts and Mushroom Sesame Stir Fry.
Toasted sesame oil is one of my favorite condiments: it’s depth of flavor adds so much to any Asian-style dish! Along with a drizzle of soy sauce and a spoonful of maple syrup? That’s where the magic happens. It’s a sweet, savory, nutty combination that goes with just about anything: feel free to swap the brussels sprouts and mushrooms in this recipe with whatever vegetables you have on hand.
Serves: 4 | Total Time: 20 minutes
- 2 cups brussels sprouts, halved
- 2 cups mushrooms, sliced (I used shiitake but cremini mushrooms also work well)
- 1 tablespoon coconut oil
- 1 tablespoon minced garlic
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 1-2 tablespoon sesame seeds
- Heat oil in a wok or skillet over medium heat until it glistens. Add mushrooms and brussels sprouts to the pan, stirring briefly.
- Allow veggies to cook for 10 minutes, stirring ocassionally. Mushrooms should begin to soften and brussels should start to brown just on the edges. Add minced garlic to the pan, and cook for 3 more minutes, stirring every minute or so.
- Drizzle soy sauce, maple syrup, and sesame oil into pan and stir. Cook for 3 more minutes. Add sesame seeds to taste, and remove from heat. Serve hot!